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"I wasted butter chocolate chips and sugar. I followed the instructions exactly and should have cooked it much longer and raised the temp to hard ball. It was yellow when the temp reached 290. I should have realized. What a waste. The contributed should reevaluate the instructions and re write."

"A few hints...from a real candy class. If you put in a generous teaspoon of liquid lecithiin (check at nutrition stores or online ) as soon as the sugar/butter are melted you will get a more professional looking candy. The lecithin is an emulsifying agent. Use a heavy saucepan. If you don't have a candy thermometer, the candy is done when it turns a warm carmel color and comes together in the pan. You won't need a candy thermometer after you've made this a time or two.

Plan to use several clean wooden spoons....changing after the sugar/butter are melted. If you also wipe down the sides of the pan with a wet paper towel you are less likely to get sugar crystals....which can crystalize the whole batch of candy.

I make my English toffee on dry days as humidity can affect the final product."

"This turned out almost perfect. My mistake was that the soft crack mark on my thermometer was lower than the 290 degrees that I needed to get to. Some parts turned out a little soft. Everyone enjoyed it anyway. I will make it again. :)"